Roasted vegetable + cous cous salad

By rolando October 4, 2011

Working on coming up with a couple salads that use cous-cous. The oven is full of roasting peppers, tomatoes, zucchini, eggplant, which we’ll pack on the trucks and make into salads tomorrow w/chopped parsley, thyme and balsamic vinegar.

Some of the salads we’re working on have similar techniques (cooking cous-cous, roasting vegetables, chopping herbs), but the ingredients can be swapped out depending on what time of year it is. So now you’re seeing kind of a late summer/early fall salad. In a few weeks this might have sweet potatoes, carrots, rosemary, and swiss chard.

If you try this tomorrow, it’s new, so we need feedback.

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